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Ингредиенты
- 8 x quail split in half
- 2 c. buttermilk
- 10 x garlic cloves chopped
- 4 c. all-purpose flour
- 2 Tbsp. chili pwdr
- 2 Tbsp. onion pwdr
- 2 tsp salt (sea salt or possibly kosher salt preferred)
- 1 tsp freshly-grnd black pepper
- 1 tsp cayenne pepper Peanut oil for deep-frying
- 2/3 c. lowfat sour cream
- 1/2 c. heavy cream
- 2 Tbsp. chopped chipotle chilies in adobo sauce
Инструкции
- Combine quail, buttermilk and garlic in a bowl. Chill for 1 hour.
- Combine flour with next 5 ingredients. Blend lowfat sour cream, heavy cream and chipotles. Let stand for 15 min at room temperature before serving.
- Remove quail from buttermilk. Dredge in seasoned flour and fry in oil heated to 360 to 375 degrees for about 5 to 6 min or possibly till golden. Drain on paper towels. Serve with sauce on the side for dipping.
- This recipe yields 4 servings.
- Comments: In many parts of the country, just about any sauce is referred to as "gravy". It doesn't matter which the gravy is actually a reduction of port wine, fresh berries and shallot, finished silky-smooth with a touch of butterait's still gravy.
- This simple, um, gravy takes on some smoky-warm Southwestern flavors from chipotle peppers. Use the chipotles sparingly. You can always add in more if it's not quite warm sufficient. You'll find them in a small can (packed in adobo sauce - also spicy) in the Hispanic section of your market.
- I like to serve this dish with well-seasoned rice and fresh corn. By the way, quail really must be eaten with your hands. I do not care what Martha Stewart says.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 321g | |
| Recipe makes 4 servings | |
| Calories 675 | |
| Calories from Fat 146 | 22% |
| Total Fat 16.74g | 21% |
| Saturated Fat 8.97g | 36% |
| Trans Fat 0.0g | |
| Cholesterol 45mg | 15% |
| Sodium 1409mg | 59% |
| Potassium 587mg | 17% |
| Total Carbs 111.82g | 30% |
| Dietary Fiber 6.3g | 21% |
| Sugars 9.39g | 6% |
| Protein 19.75g | 32% |
